Liquid sugar is a product made by dissolving refined granulated
sugar in water. It is generally made to a solids level of 67.5%.
Industry practice often refers to the finished product as having
a Brix of 67.5%. It is used principally by the food industry as
a sweetener ingredient and also by the pharmaceutical industry.
It is also used as a blend component with other liquid sweeteners,
primarily corn syrup, for specific applications.

INDIANA LIQUID SUGAR is a premium, pure sugar solution that was
developed to provide an easy-to-handle alternative to granulated
sugars. It is carefully produced with the finest sugar to provide
consistent flavor and low color.

MEDIUM AND TOTAL INVERT
Invert Sugar is the result of inversion (hydrolysis) of sucrose,
that is, the splitting of sucrose molecules into their dextrose
and fructose components. The degree of inversion can range from
slight to great, depending upon the amount of heat, acid or enzyme
applied. Medium Invert means half of the sucrose molecules
present have been split into their fructose/dextrose components,
and the remaining half is undisturbed sucrose molecules. Total
Invert means all of the sucrose molecules have been split
into their fructose and dextrose components, with consequently no
sucrose remaining. Both medium and total invert syrups are commercially
available.

INDIANA MEDIUM INVERT SUGAR is a premium, pure sugar solution
that was developed to provide an easy-to-handle alternative to granulated
sugars. It is carefully produced with the finest sugar to provide
consistent flavor and low color.
The nutritional value of Liquid Sugar and Medium Invert Syrup is
equivalent to that of granulated sugar. Therefore, the nutritional
data of Granulated Sugar will be equally applicable to medium invert
syrup as produced by Indiana Sugars, Inc.

Sugar that meets the quality and purity standards and specifications
of the United States Pharmacopoeia (an authoritative book containing
a list and description of drugs and medicinal products together
with the standards established under law for their production, dispensation
and use). NF refers to National Formulary, a similar book.
AVAILABLE SIZES:
25 lb., 50 lb., 100 lb., 2000 lb. totes. 50,000 lb. truck.

POWDERED
Finely-ground granulated sugar to which a small amount (3%-5%) corn
starch has been added to prevent caking. The fineness to which the
granulated sugar is ground determines the familiar X
factor: 14X is finer than 12X, and so on down through 10X, 8X, 6X
(the most commonly used) and 4X, the coarsest powdered sugar.

AVAILABLE SIZES:
25#, 50#, 100#, Totes, 48,000# Truck

MILLIANA 6X POWDERED SUGAR is a premium quality, finely pulverized
sucrose. It is carefully produced from the finest sugar to resist
caking and provide consistent flavor. Its fresh, clean sweetness
and fluffy texture allow it to be used in a wide variety of products
such as confections, icings, frostings, glazings, and fillings.

MILLIANA 10X POWDERED SUGAR is a premium quality, finely pulverized
sucrose. It is carefully produced from the finest sugar to resist
caking and provide consistent flavor. Its fresh, clean sweetness
and fluffy texture allow it to be used in a wide variety of products
such as confections, icings, frostings, glazings, and fillings.

MILLIANA 12X POWDERED SUGAR is a premium quality, finely pulverized
sucrose. It is carefully produced from the finest sugar to resist
caking and provide consistent flavor. Its fresh, clean sweetness
and fluffy texture allow it to be used in a wide variety of products
such as confections, icings, frostings, glazings, and fillings.

(Light, Medium, Dark)
Brown (soft) sugar is the commingling of fine grain white sugar
and a film of molasses (sometimes called cane sugar syrup). As more
and/or darker molasses is present relative to sugar, the grade of
brown sugar darkens from light, to medium, to dark, with an accompanying
deepening of the caramel and butterscotch flavors so highly prized
in the product. Cane brown sugars are produced directly from the
dark syrups obtained during the refining process, whereas beet brown
sugar is produced by coating white granulated sugar with cane molasses.
Light (golden) and dark brown sugars are the two major types commercially
available, as well as in-between grades.

Brownulated or Free Flowing brown sugar is a lower moisture version
of ordinary brown. Free flowing brown sugar handles with less clumping
and cakingideal for automated weighing and scaling operations.

Very fine granulated sugar that easily mixes with water and produces
smooth, creamy icings and frostings with high gloss and little or
no grittiness. May contain small amount of invert or maltodextrin.

A nonsucrose sugar oocurs naturally in most plants and fruits,
and in honey. It is produced commercially from corn, and is available
in crystal and powdered forms. It is a close relative of the liquid
sweetener, high fructose corn syrup (HFCS). Fructose is the sweetest
of all natural sugars, up to 1.7 times as sweet as sucrose. Also
called "levulose" and "fruit sugar". It is used
as a sweetener, especially in diabetic foods, because gram-for-gram,
it imparts more sweetness than any other natural sweetener. Fructose
also has valuable humectant properties.

Dextrose, a nonsucrose sugar which occurs naturally
in many plants, fruits and in honey. In animals, dextrose (also
called glucose and grape sugar) is a vital
constituent of the blood, and is directly metabolized for immediate
energy needs. Dextrose is used in food and beverages as a sweetener
(its about 3/4 as sweet as sucrose), a browning agent, a humectant,
and a fermentation substrate. It is available in liquid (bulk only)
and dry forms.

HIGH FRUCTOSE CORN SYRUP (HFCS)
HFCS is an enzymatically modified, crystal clear corn syrup with
sweetness (and calories) approximately equal to that of a sugar
solution. Although HFCS is not a sucrose product, it performs many
of the same functions as sugar, chiefly the clean sweetening
of beverages, pickles, ketchup, dairy products, baked goods, and
a host of food and liquid products. (Nearly every full calorie soft
drink produced in the U.S. is sweetened with HFCS). HFCS is usually
sold at a price considerably below sugar, hence its popularity.

Molasses is the concentrated, clarified extract of sugar cane. It
is the end product of sugar refining. Forty to sixty percent of
molasses is sucrose and invert sugars, and the remainder inorganic
nonsugars. Open Kettle Molasses is made by boiling cane juice until
a large part of the water is evaporated. It is sometimes called
unsulfured molasses. Centrifugal molasses results when part or all
of the commercially crystallizable sugar is recovered from the concentrated
cane juice, often in a series of steps where successive crystallization
strikes result in molasses with deepening color and
stronger flavor. The resulting types are known as first (light and
sweet), second (dark, less sweet) and final (very dark, thick and
bitter) molasses. The best grades, first and second, are used for
table syrups, gingerbread and so forth. Final, or blackstrap molasses
is considered inedible by some, but is used in yeast breads and
baked beans by others. Molasses from sugar beets is not intended
for human consumption.

A directly compressible, granulated sugar or agglomerated powder,
used to make tablets and flakes. It consists of mostly sucrose,
with small amounts of maltodextrin or invert sugar. Tableting sugar
is used by pharmaceutical makers as an excipient, and by confectioners.